Truffle sauce
Instructions
Wash the truffles in lukewarm water by scrubbing with a brush, Pat dry and chop finely, then crush them in a mortar and grind to a pulp.
In a pan to heat the oil, add the truffles, making sure that the oil does not FRY.
To flavour combining salt and chopped garlic.
Finally, add the anchovies and de-boned water mix until obtaining a homogeneous sauce.
Serve on toasted bread toasted in the oven and sprinkled with a few drops of lemon juice or as a condiment for strozzapreti.
